Smokey Kielbasa and Cod Cheek Chowder

In a heavy bottom soup pot on medium with a tablespoon of vegetable oil, brown the kielbasa.

Once the kielbasa has taken some color, add celery and leek and the butter. Adding the paprika and cayenne after 5-6 mins. Do not brown.

Add flour and cook through for 2 mins.

Add wine, let cook down until mostly evaporated.

Bring vegetable broth and water to a simmer in the microwave or in a seperate pot then add to chowder base and stir well to combine.

Add fish sauce

Add potatoes and turn the heat up to bring the pot to a simmer, then turn back down to medium low. Simmer 15-20 minutes until potatoes are cooked but still firm, test your potatoes with a fork to ensure you don't over cook.

Add cod and shrimp, cook for 6-8 mins on low simmer.

Add both creams, bring to low simmer then kill the heat.

Salt and pepper to taste (it'll likely need at least a teaspoon kosher salt and 1/2 teaspoon pepper, I prefer a tablespoon salt and teaspoon pepper).

Add parsely and dill

Serve with baguette that you've warmed through in the oven at 400 for 5-8 minutes.

Notes: mix different fish; clams, scallops, haddock, are all good subs. Pork products can be swapped too!

You'll be dropping cold ingredients into a hot liquid 3 times in this recipe, requires attention, adjust accordingly. Temperature management is key.

Fish sauce is salty, that's why I added salt at the end, find your balance.

A bottle of clam juice is a nice touch, but easy on the fish sauce if you go this route.

Mushy potatoes and over cooked fish are the worst, careful with your timing.